Tourtiere

Name: Tourtiere
Ingredients: 1 pound ground pork; 1/2 pound ground veal; 6 slices bacon; 1/2 cup chopped onion; 1/2 cup chopped celery; 1 clove garlic, minced; 2 teaspoons dried sage; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 tablespoons cornstarch; 2 (9 inch) unbaked pie crusts; 1 1/4 cups water

12 ingredients

5 steps

Ingredients

1 pound ground pork
1/2 pound ground veal
6 slices bacon
1/2 cup chopped onion
1/2 cup chopped celery
1 clove garlic, minced
2 teaspoons dried sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons cornstarch
2 (9 inch) unbaked pie crusts
1 1/4 cups water

Directions

1

In a Dutch oven, brown ground veal, pork, and bacon. Drain off fat.
2

Stir in onion, celery, garlic, sage, salt, and pepper. Stir in 1 cup of the water, and bring mixture to boiling. Reduce heat, and cover. Simmer for 10 to 15 minutes, or till onion is tender. Stir frequently.
3

Combine cornstarch and the remaining 1/4 cup water. Add to hot meat and vegetable mixture, cooking and stirring till thickened and bubbly. Cook and stir 1 to 2 minutes more. Remove pan from heat, and cool slightly.
4

Fill pastry shell with meat and vegetable mixture. Roll out top crust on top, seal the edges, and put patterned slits in top crust.
5

Bake in a preheated 400 degrees F (205 degrees C) oven for 40 minutes, or until golden brown. Let stand about 15 minutes before serving.